We all know that organic food is more expensive, and many people believe that the ethical and health benefits are worth the price tag, but what does the label 'organic' actually mean? The Food Standards Agency has the answer

All food sold as 'organic' must be produced according to European laws on organic production. This means it comes from growers, processors and importers registered and approved by organic certification bodies, which are in turn registered by the United Kingdom Register of Organic Food Standards (UKROFS) or equivalent bodies elsewhere in the EU.

Inspectors verifying organic standards should check that, for example: no fertilisers or pesticides have been used that are not approved for organic production; land has been farmed organically for the conversion period (normally two years) before food can be sold as organic.

Labels on food sold as 'organic' must indicate the organic certification body that the processor or packer is registered with. The labels must include a code number, and the name or trademark of the certification body may also be shown. It is not always possible to make products entirely from organic ingredients, since not all ingredients are available in organic form. Manufacturers of organic food are permitted to use specific non-organic ingredients provided that organic ingredients make up at least 95% of the food.

If the product contains between 70% and 95% organic ingredients, organic ingredients can be mentioned only in the ingredients list, and a clear statement must be given on the front of the label showing the total percentage of the ingredients that are organic. What 'organic' doesn't mean

• Your food is locally produced
• Your food is fresher
• Your food is 100 per cent free from contaminants
• Your food is more nutritious